Great when topped with a whipped chocolate ganache and fill with whipped double cream flavoured with vanilla.

200 grams self-raising flour
1 tbsp organic cocoa powder
Pinch sea salt flakes (crush using a pestle and mortar to a fine powder)
115 grams plain/dark chocolate, chopped
3 tbsp double cream
150 grams unsalted butter
150 grams light muscovado sugar
3 large fresh eggs

1. Preheat oven 180ºC, 355ºF, gas mark 4.
2. Grease two 18 cm sandwich tins, line the base and dust with cocoa, tip out excess
3. Sift the flour, cocoa and flour into a bowl, put to one side
4. Place the chocolate and cream into a bowl set over a saucepan of simmering water, ensuring the bowl does not come in contact with the water, when melted take off the hob, stir until smooth
5. Cream the butter and sugar until pale and fluffy
6. Add the eggs, one by one, beating well after each addition
7. Add the melted chocolate/cream, mix until combined then sift in the flour and cocoa, fold in using a metal spoon until evenly mixed
8. Divide the mixture between the sandwich tins, smoothing out the surface with a palette knife
9. Bake in the centre of the preheated oven to 35 minutes, check to ensure the cakes are done by inserting a fine skewer into the centre, the skewer will come out clean when the cake is ready
10. Return the cakes to the oven for five minutes more if they are not ready.
11. Leave to cool for 5 minutes in the tin, then remove and place onto a wire rack to cool completely
12. Either sandwich together with a chocolate frosting or ganache, or add flavoured whipped cream and dust with cocoa

The post High Tea Chocolate Cake appeared first on Chocoholics Blog.

You can change the flavour to suit yourself, try replacing some of the chocolate in the filling with a flavoured variety, my preference would be for coffee as the combination of chocolate and coffee is absolutely fabulous. If you don’t fancy all dark chocolate, replace about 100 grams with a good quality dark cooks chocolate. While I generally use Green and Blacks chocolate and cocoa, you could use Valrhona or Hotel Chocolat.

Chocolate Pastry
220 grams plain white flour
30 grams Green and Blacks organic cocoa
1/4 tsp sea salt flakes (crush using a pestle and mortar)
100 grams golden caster sugar
1/2 vanilla pod, seeds only
150 grams unsalted butter – wrap, place in freezer until firm
1 large fresh egg, lightly beaten
Chocolate Filling
350 grams Green and Blacks organic dark chocolate, 70% chopped
280 ml double cream or crème fraîche
100 ml whole milk
125 grams golden caster sugar
3 large fresh eggs

1. Lightly brush a 24 cm flan tin with softened butter.

Pastry

2. Sift the flour, cocoa and salt into a large baking bowl, whisk in the sugar and vanilla seeds.
3. Remove butter from the freezer, dip in flour (do this throughout the process) and grate into the dry ingredient.
4. Rub in, using the fingertips only, until the mixture resembles coarse breadcrumbs.
5. Gradually mix in the egg until the dough just comes together – all the egg may not be needed.
6. Shape into a flattish circle, wrap in clingfilm and chill in the fridge for one hour.
7. Remove and roll out into a circle large enough to line the flan tin.
8. Carefully lift the pastry sheet with the rolling pin and position over the tin, gently press down into the base and up the side of the tin, return to the fridge for 15 minutes to chill then trim off excess pastry.
9. Preheat the oven to 180ªC, 355ºF, gas mark 4.
10. Line the pastry case with a piece of greaseproof paper, fill with baking beans or rice. Blind bake for 25 minutes, remove the baking beans and paper, brush with egg and return to the oven for 5 minutes, allow to cool completely before filling.
11. Reduce oven temperature to 100ºC, 210ºF.

Chocolate filling

12. Put the chopped chocolate into an heatproof bowl.
13. Pour the cream and milk into a saucepan and heat until bubbles appear around the edge, immediately pour over the chocolate, allow to stand for two minutes, stir (preferably using a balloon whisk) until glossy and smooth.
14. Beat in the eggs and sugar, pour the filling into the crust.
15. Place in the centre of a preheated oven, bake for 15 minutes or until the filling has “just” set.
16. Remove and allow to cool at room temperature.
17. Serve with lightly whipped double cream or Cornish clotted cream.

The post Chocolate Cream Tart appeared first on Chocoholics Blog.

4 large fresh egg whites – 20 grams golden caster sugar
2 large fresh egg yolks – 20 grams golden caster sugar
125 grams Green and Blacks cooks dark chocolate (72% cocoa solids), broken into pieces
30 grams unsalted butter
To serve
200 ml double cream
50 grams unrefined icing sugar, sifted
1 to 2 tbsp Tia Maria coffee liqueur
Optional – 2 tsp coffee granules mixed with 1 tbsp hot water

1. Preheat oven to 180ºC, 355ºF, gas mark 4.
2. Butter a 17 cm diameter square cake tin, cut out two pieces of baking parchment – 17 cm plus twice depth plus an extra 5 cm – use to line the tin, lightly butter the sides and base not the overhang – this is to facilitate ease of removal from the tin.
3. Whisk the egg whites in a clean grease free bowl to soft peaks, gradually add half of the sugar while whisking until stiff and glossy, set aside.
4. Prepare a pan with 2 to 3 inches (5 to 7.5 cm) of simmering water and a heatproof bowl over the top that does not come into contact with the water.
5. Put a second heatproof bowl over the pan of simmering water, add the chocolate and butter and leave to melt, stirring occasionally. Set aside.
6. Put the egg yolks and sugar into the bowl and whisk until the texture thickens, the mixture should fall off the whisk in ribbons when lifted.
7. Mix the warm melted chocolate into the egg mixture before mixing in one quarter of the egg whites, gently fold in remainder.
8. Transfer to the prepared tin, bake in the centre of a preheated oven for 12 minutes.
9. Transfer to a wire rack, leave to cool in the tin for 10 minutes.
10. Put the double cream into a bowl, sift in the icing sugar and whisk until soft peaks form, stir in the coffee liqueur or coffee, if preferred.
11. Using the edges of the greaseproof, carefully lift the cake out of the tin and transfer to a serving plate.
12. Cut into four (or smaller if preferred) squares, serve with the Tia Maria cream.

The post Chocolate Cake with Coffee Cream appeared first on Chocoholics Blog.

Preparation … 15 minutes
Baking … 50 minutes

75 grams wholemeal self raising flour
75 grams white self raising flour
150 grams golden caster sugar
20 grams Green and Blacks organic cocoa powder
1/4 tsp sea salt flakes (crush using a pestle and mortar)
120 ml milk
1 tsp vanilla bean extract or natural vanilla extract
35 grams unsalted butter, melted
Sauce
150 grams light muscovado sugar
40 grams Green and Blacks organic cocoa powder
425 ml hot water

1. Preheat oven to 190ºC, 374ºF, gas mark 5.
2. Brush a 2 litre ovenproof dish with softened butter, dust with sifted cocoa, tapping out excess.
3. Sift the cocoa for the sauce into a medium bowl, add the muscovado sugar and stir with a whisk until well blended, set aside.
4. Boil the water.
5. Sift the flours, sugar and cocoa with the sea salt into a large mixing bowl, add any bran remaining in the sieve and stir with a whisk to blend.
6. Put the milk, vanilla and melted butter into a jug, stir with a whisk, add to the dry ingredients and stir until smooth then pour into the prepared dish.
7. Sprinkle the sugar and cocoa evenly over the top, very slowly and gently pour the freshly boiled water over the pudding (try pouring over the back of a wooden spoon).
8. Bake in the preheated oven for approx. 50 minutes, or until risen.
9. Serve while hot with fresh cream.

The post Self Saucing Chocolate Pudding with Vanilla appeared first on Chocoholics Blog.

450 ml breakfast or Jersey milk
3 tbsp organic cocoa powder
60 grams unrefined caster sugar
1 tbsp cornflour
2 large fresh egg yolks
Optional
1 tsp vanilla bean paste or natural vanilla extract

1. Remove three tablespoons of milk and put to one side, pour remainder into a heavy bottomed saucepan, put over a medium heat and heat until bubbles appear around the edge of the pan.
2. Sift the cocoa, sugar and cornflour into a heatproof bowl, stir in the cold milk and egg yolks, until combined and smooth.
3. Gradually pour in about 100 ml of hot milk, while stirring, continue mixing until smooth.
4. Slowly stir in remainder.
5. Rinse out the saucepan then strain the custard back into the pan, place over a low heat, stir constantly until the custard thickens.
6. The mixture should not be allowed to boil otherwise it will curdle.
7. Remove from the hob, stir in the vanilla (if using) and serve immediately.

The post Classic Chocolate Pouring Custard appeared first on Chocoholics Blog.

100 grams Green and Blacks cooks dark chocolate (72% cocoa solids)
300 ml double cream
2 tbsp coffee liqueur
1 large fresh egg white – room temperature
50 grams golden caster sugar
White and dark chocolate shavings, to garnish

1. Chop the cooks chocolate and place into a heatproof bowl, set aside.
2. Warm 150 ml of cream until bubbles appear around outside edge of the saucepan, turn off the heat and add to the reserved chocolate, stir until the chocolate melts and the mixture is smooth.
3. Transfer the bowl to a container of iced water … add remaining cream and coffee liqueur.
4. Using a hand held mixer or electric whisk, beat until soft peaks form then remove the bowl from the iced water.
5. Whisk the egg white with a small pinch of sea salt until soft peaks form, gradually add the sugar while beating to achieve a soft meringue.
6. Carefully fold the meringue through the chocolate mixture, cover and chill until required.
7. If not using for the Tarta de Chocolate con Galletas, spoon or pipe into cocktail glasses and decorate with white chocolate curls.

The post Dark Chocolate Mousse appeared first on Chocoholics Blog.

125 grams unsalted butter – cubed and softened
100 grams Green and Blacks dark cooks chocolate, 72%
2 large fresh eggs plus 2 egg yolks
4 tbsp unrefined caster sugar
2 tsp plain white flour (of white Spelt flour)
Pinch sea salt

1. Preheat oven to 230ºC (446ºF, gas mark 8).
2. Brush four ramekins with softened butter and lightly dust with sifted cocoa, tapping out excess.
3. Melt the butter and chocolate in a heatproof bowl set over saucepan of barely simmering water, ensuring the bowl does not come in contact with the water, stir until smooth.
4. Beat the eggs, egg yolks and sugar … preferably with a hand held mixer … until increased in volume, light coloured and thickened.
5. While continuing to beat slowly pour in the chocolate mixture before adding the flour and salt.
6. Mix until just combined then divide between the prepared ramekins.
7. Bake for 8 minutes, depending on your oven it may taken up to 10 minutes but the centre should still be quite soft.
8. Serve immediately in the ramekins topped with a scoop of French vanilla ice cream or lightly whipped double cream.

The post Molten Mini Chocolate Puddings appeared first on Chocoholics Blog.

170 grams self-raising flour
1 rounded tsp baking powder
1/2 tsp sea salt
285 grams natural caster sugar*
55 grams Green and Blacks organic cocoa powder
6 tbsp boiling water
3 large fresh eggs
4 tbsp evaporated milk
115 grams unsalted butter, softened to room temperature
Topping and Filling
145 grams Green and Blacks dark chocolate, chopped or grated
145 grams double cream or crème fraîche
1 vanilla pod – split lengthways, seeds scraped out
*try using natural brown sugar – blitz until similar to caster sugar, sieve before using.

1. Preheat oven to 180ºC; 355ºF; gas mark 4.
2. Grease two 20 cm sandwich tins with butter, line with baking parchment.
3. Sift the cocoa into a large heatproof bowl, mix in the hot water to form a smooth paste.
4. Sift in the dry ingredients, add the eggs, milk and butter – beat until well blended.
5. Divide the mixture evenly between the two prepared tins; smooth out the surface with a palette knife.
6. Bake for 25 to 30 minutes, or until well risen – the cakes should shrink away from the tin sides.
7. Transfer the tin to a wire rack to cool for 10 minutes; turn out onto the wire rack to cool completely after carefully removing the baking parchment.

Meanwhile, make the topping and filling

8. Put the chocolate, cream, vanilla pod and seeds into a heatproof bowl set over a pan of simmering water, warm until the chocolate has melted, while stirring occasionally; leave for 5 minutes, remove the vanilla pod then leave for about another 5 minutes or until almost cool and set. Alternately replace the vanilla pod with about two teaspoonfuls of natural vanilla extract or vanilla bean paste.
9. Sandwich the two cakes together with half of the filling, spread remainder on top of the cake.

The post Simply Chocolate Cake with appeared first on Chocoholics Blog.

340 grams Green and Blacks dark milk chocolate, diced
240 ml crème fraîche (or half double cream and half crème fraîche)
60 grams natural brown sugar
40 grams Miel de Cana
40 ml golden syrup
1/2 tbsp pure vanilla extract
1 to 2 tbsp liqueur – Spanish brandy or coffee liqueur

1. Put the chocolate into a heatproof bowl, put to one side.
2. Combine the crème fraîche, sugar, Miel de Cana and golden syrup in a saucepan set over a low heat and bring up to the boil, while stirring constantly.
3. Remove from the hob, pour over the chocolate and leave for one minute, stir until smooth then mix in the vanilla and liqueur of choice.
4. Cover and store in the fridge until ready to serve.
5. Before serving, warm in a heatproof bowl – while stirring – over a saucepan containing about 2.5 cm (1 inch) of simmering water.

The post Creamy Milk Chocolate Sauce appeared first on Chocoholics Blog.

4 servings

2 tbsp soluble coffee granules dissolved in 1 tbsp hot water (not boiling)
115 grams Green and Blacks dark cooking chocolate, chopped
500 ml crème fraîche
4 tbsp golden/unrefined icing sugar, sifted (or amount to taste)

1. Place a heatproof bowl over a saucepan of barely simmering water set over a lot heat.
2. Add the coffee and chocolate, leave to melt while stirring frequently, when melted remove from the heat and stir until smooth. Ensure the bowl does not come in contact with the water.
3. Meanwhile, whisk the chilled crème fraîche and sugar until fairly stiff.
4. Stir four tablespoons of the crème fraîche into the chocolate until well blended.
5. Return this mixture to the chocolate, while stirring.
6. Whisk to blend, divide between the stemmed glasses or ramekins.
7. Cover with clingfilm and chill for one hour.

The post Crème Fraîche Chocolate Mousse … No Eggs appeared first on Chocoholics Blog.